Roasted Bell Pepper Gazpacho
Adapted from The Luna Cafe, published
Serves 4 to 6

Save this recipe for when our sweet peppers turn red! This light and refreshing soup creates a memorable first course to any summer meal. Roasted red peppers, paprika, and orange zest lend real depth of flavor- it’s sassier than a traditional gazpacho! Serve it with rustic, chewy bread.

6 red bell peppers, roasted, cored, seeded, de-ribbed and chopped (3 cups chopped, roasted, peeled red bell peppers; 1½ pounds roasted)
5 ounces super-sweet grape tomatoes
1/4 red onion, peeled, and rough chopped
1-2 serrano chili peppers, halved lengthwise, cored, seeded, and de-ribbed (use disposable gloves!)
2 cloves peeled garlic
¾ cup chicken or vegetable stock
¼ fresh orange juice
¼ cup olive oil
2 tablespoons finely grated orange zest
2 tablespoons excellent quality Sherry vinegar
2 tablespoons fresh lemon juice
2 teaspoons smoked hot paprika
1 teaspoon salt
¼ teaspoon freshly ground white pepper

1 cup, seeded, juiced, diced yellow tomato (1 tomato)
1/2 cup finely slivered green onions, green part only (2 green onions)
2 tablespoons chopped cilantro (or parsley if preferred)
2 teaspoons coarsely grated lemon peel

To the jar of a blender, add the red bell peppers, tomatoes, red onion, serrano chiles, and garlic. Cover and liquefy.

Add the stock, orange juice, olive oil, orange zest, Sherry vinegar, lemon juice, paprika, salt, and pepper. Cover and liquefy.

Taste for a perfect balance between sweetness, acidity, salt, and depth of flavor. Adjust as necessary. Add a little more stock if necessary to achieve a good soup texture (not too thick, not too thin). Remove soup to a covered container and chill for at least 4 hours.

To serve, ladle soup into bowls and garnish each with a small amount of yellow tomato, green onion, cilantro, and grated lemon peel